Traveling the world through cuisine

Char Siu

Succulent pork marinated with a unique Chinese mixture, sweetened with honey, and then cooked to a wonderful blend of sweet and savory flavors. Ideal for Ramen or on its own.

Char Siu

Ingredients

  • 2 tbsp of Chinese rice wine
  • 2 tbsp of soy sauce
  • 2 tbsp of sugar
  • 2 cloves of garlic, minced
  • 1/2 tbsp of hoisin sauce
  • 1/2 tsp five-spice powder
  • 1 lb of pork
  • 6 tbsp honey

Instructions

  1. In a sealable container, combine the Chinese rice wine, soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Mix thoroughly.
  2. Place the pork into the marinate and coat all sides with it.
  3. Seal the container and marinate for at least four hours. Overnight is better.
  4. Preheat your oven to 325°.
  5. Move your pork into a baking dish. Hold up each piece of pork and let the excess marinate run off before placing it into the dish.
  6. Drizzle honey on to the pork and brush it all over the visible area with a brush.
  7. Place the pork into the oven and bake for 23-24 minutes.
  8. Pull the dish out and flip the pork in the dish. Again, drizzle honey on the pork and spread it all over the visible parts with a brush.
  9. Put the pork back into the oven for another 23-24 minutes.
  10. Remove the pork from the oven and let it finish in the pan for another 5-10 minutes.
  11. Slice the pork into pieces and serve.

Quick Notes

The suggesed pork for this recipe is pork belly. if you choose to use it, be sure to remove the skin from the belly first.

If you cannot find Chinese rice wine, use a dry sherry instead. The hoisin sauce and five-spice powder are mandatories though. Look in any local Asian markets for these.

While cooking the pork, you might see a lot of liquid form in the pan.  I actually would pour it out before placing the pork back into the oven for the last cooking session.

Variations

I really like this flavor combo for an Asian-style barbecue sauce.  You could grill the pork or broil it if you desire for a more crispy/charred flavor.  I'd even go so far to make kebobs and grill them for a nice Asian barbecue treat.

Healthy It Up

Personally, I think pork belly is just too fatty for my tastes, and prefer a cut of pork with more meat and less cartilage. I tried a second time with country-style pork ribs and they turned out wonderfully. Next time I'll try center-cut pork chops.  I also tried the marinate with boneless skinless chicken breasts and they worked great as well.

Serving Suggestions

You can serve this pork straight-up as a main course or slice it up into small pieces to place into a ramen soup.

Tags: Chinese, Japanese, barbecue, pork, chicken

comments powered by Disqus